My Miracles

These were so yummy! I am so excited to share this one with you! I am also determined that soon I am going to start including pictures in these posts! Hopefully with my next recipe!

This recipe was from Crock Pot The Original Slow Cooker Recipe Collection binder. It's really got some pretty good recipes! I may post some others from there at some point also.

I should start this one by explaining what chouriço is. Chouriço (For the Wikipedia:) is a spicy red pork sausage. The official title of the recipe in the book is "Chorizo Burritos" and you may find this type of sausage in your store by that name. The sausages are similar but chorizo is Spanish and chouriço is Portuguese. I typed it as (and used in my recipe) chouriço or chorico because I come from New Bedford, MA, which has a large Portuguese population, and that is what I grew up with. I don't know that I have ever had true Spanish chorizo, I'm not exactly sure what the difference is.

On to the recipe!

My changes from the original: I went with green pepper, the original called for red or green, I also changed the flour tortillas it called for to wheat. The recipe called for canned corn, I used frozen because that's what I had, I think I would just stick with that in the future, I see not need to used canned in this recipe. The recipe calls for 1/2 tsp each of cumin and cinnamon, I used slightly less cinnamon and slightly more cumin.

Chouriço Burritos

15 oz Chouriço cut into quarters lengthwise then 1/4 inch slices
1- 15 oz can Red Beans (drained and rinsed)
1- 14.5 oz can Diced Tomatoes, undrained
1.5-2 cups Frozen Corn
2 Green Peppers
1 cup Chicken Broth
1/2 tsp. Ground Cumin (see my changes above)
1/2 tsp Ground Cinnamon (see my changes above)

8-10 Wheat Tortillas
Hot cooked rice (I think I made 1 cup uncooked?)
Shredded Monterrey Jack cheese (alternately the recipe said you could also use sour cream, we used the Monterrey jack and it was really yummy!)

Place everything except the last 3 ingredients in the crockpot, mix well and put on low for 6-8 hours (your house will smell yummy!!!)

Serve in tortillas with the rice and cheese.